EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
CONTEST-WINNING HOT FRUIT COMPOTE
"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 55m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.
FRESH CITRUS COMPOTE
Categories Citrus Fruit Dessert Low Sodium Grapefruit Orange Kiwi Pineapple Bon Appétit Fat Free Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- For Syrup:
- Bring all ingredients to boil in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small sharp knife, scrape vanilla seeds into syrup; return bean to syrup. Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
- For Fruit:
- Cut peel and white pith off oranges and grapefruit. Using small sharp knife, cut between membranes of oranges and grapefruit to release segments. Cut each kiwi into 8 wedges. Cut pineapple into 1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla bean and star anise from syrup. Pour syrup over fruit and stir to combine. Serve over frozen vanilla yogurt or ice cream.
HOT CITRUS COMPOTE
Make and share this Hot Citrus Compote recipe from Food.com.
Provided by Dancer
Categories Chutneys
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter or margarine.
- Stir in almonds, cinnamon and nutmeg.
- Saute mixture 2 minutes.
- Add sugar, citrus fruit sections and dates or apricots.
- Saute fruit, tossing gently, about 3 to 5 minutes or until warmed through.
Nutrition Facts : Calories 230.2, Fat 9.4, SaturatedFat 4, Cholesterol 15.3, Sodium 45.5, Carbohydrate 37.9, Fiber 2.7, Sugar 24.4, Protein 2.8
GRILLED ANGEL FOOD CAKE WITH CITRUS COMPOTE
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
- For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
- For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
- Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.
CITRUS COMPOTE WITH GRAPEFRUIT GRANITA
Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly., Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds., Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds., To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
RASPBERRY CITRUS COMPOTE
Steps:
- In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.
CITRUS COMPOTE
Make and share this Citrus Compote recipe from Food.com.
Provided by ellie_
Categories Citrus
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the tangerines, oranges and grapefruit, segment and half segments, removing seeds and then combine in large bowl.
- Quarter lime and lemon and squeeze over fruit in bowl.
- If desired sprinkle sugar or splenda over fruit. Toss.
- Chill at least 1 hour before serving and garnish with coconut and almonds if desired.
CITRUS-VANILLA COMPOTE
Top our Ricotta Cheesecake with this compote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
- Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
- Discard vanilla pod. Toss syrup with reserved fruit.
CITRUS-VANILLA COMPOTE FOR CHEESECAKE
Serve this compote with our Citrus-Ricotta Cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.
- Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.
- Discard vanilla bean. Toss syrup with reserved fruit.
HOT FRUIT COMPOTE
When you don't have access to fresh fruits & don't want to use the dried ones, open up the cans!
Provided by Sydney Mike
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine first 4 ingredients in a 1 1/2 quart casserole.
- In saucepan, combine rest of ingredients except maraschino cherries.
- Heat & stir until sugar is dissolved & butter melted.
- Pour over fruit & bake 25 minutes until heated.
- If desired, garnish with cherries & serve.
More about "hot citrus compote recipes"
CITRUS COMPOTE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Peel, section, and seed oranges, tangerines, and grapefruit. Cut the rind of 1 orange into thin strips. Set fruit aside.
- Bring orange rind strips, sugar, and gin to a boil in a saucepan. Reduce heat; simmer, stirring constantly, 15 minutes or until thickened.
- Twist lime rind strips into 6 individual compotes; layer fruit sections in compotes. Pour warm syrup over fruit.
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